Red Badger
Thinks s/he gets paid by the post
Okay, here in the south, our grill is used year round. But many folk that hang out here are just entering "grilling season." My condolences for that. Anyhoo, how about a little social media smack-down WRT the meat of second place (as we all know, the throne belongs to bacon).
Our local butcher sells ground brisket. As most know, brisket is a tough cut. But like other tough cuts (flank, hanger, skirt), the flavor profile is immense. So, it makes a damn fine burger! I salt the burgers hours ahead of time like I do a steak, grill over charcoal with just a few splashes of Wooster sauce. Then, finish with cheese, lettuce, onions, and tomato. I use low carb wraps as a way to keep carbs manageable (no bun).
I'll be testing brisket for chili, meatloaf, and other recipes.
What say you? Got a burger with bragging rights? Then spill the beans! Or serve 'em as a side.
Our local butcher sells ground brisket. As most know, brisket is a tough cut. But like other tough cuts (flank, hanger, skirt), the flavor profile is immense. So, it makes a damn fine burger! I salt the burgers hours ahead of time like I do a steak, grill over charcoal with just a few splashes of Wooster sauce. Then, finish with cheese, lettuce, onions, and tomato. I use low carb wraps as a way to keep carbs manageable (no bun).
I'll be testing brisket for chili, meatloaf, and other recipes.
What say you? Got a burger with bragging rights? Then spill the beans! Or serve 'em as a side.